Here’s my 'trifecta' guacamole recipe with basil, parsley, and cilantro. It’s teeming with eye-opening freshness and gusto, coming from a lively mix of herbs, lime juice, and spicy jalapeno.
With summer right around the corner, it’s time to bust out the patio furniture and start noshing on warm-weather fare: margaritas, grilled chow, and some freshly prepared chips ‘n’ dip. There is quite possibly no summer dip tastier and more versatile than guacamole. It oozes with ripeness and finds a home served with everything from fish tacos and raw veggies to steak sandwiches and grilled burgers.
As many ways as there are to enjoy guacamole, there are to prepare it. (Check out our article here on mastering the art of making guacamole from scratch.) In the gardening months, when greens are sprouting up left and right, I like to toss as many herbs into my recipes as I can. Guacamole is no exception.
The addition of tomatoes in this guacamole recipe is optional in this, as some guacamole purists are absolutely against adding tomatoes … while other guac lovers like having them in there. Your call. Just prep the whole recipe and see if you want to add the tomatoes or not at the end.
Trifecta Guacamole Recipe with Basil, Parsley, and Cilantro
Makes about 4 hefty servings
From the Organic Authority Files
2 semi-soft large avocados, pitted, chopped
¼ cup finely chopped red onion
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh cilantro
1 to 2 limes, juiced, to taste
½ to 1 small jalapeno, seeded, finely chopped, to taste
2 cloves garlic, finely minced
Sea salt, to taste
½ medium tomato (heirloom, if available), seeded, finely chopped, optional
Combine all ingredients except tomatoes in a medium mixing bowl. Using a fork, gently mash together until mixed to desired consistency. Add lime juice, jalapeno, and salt all to taste. Finally, stir in tomatoes, if desired.
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Image: pickled plum